Mattawoman Creek Farms will be bringing large quantities of their organic veggies including Escarole, Lettuce, Spinach, Carrots, Sweet Potatoes, Broccoli, Kale, Arugula, Collard Greens, Purple Kohlrabi, Balck radishes, Bunching Onions, Bok Choy, Tatsoi and Vitamin Green.

Still rocking your New Years resolution diets? SunnySnacks Organics will have their full line of plant-based goodies, including plenty of Paleo, Whole 30, Keto, and gluten-free options

Market forecast: the region will be mostly sunny with no chance of precipitation, and high of 41 on Saturday. Source: www.WTKR.com 

FOOD FOR THOUGHT

How excited was the farmer to see spring come ??? … He was so excited he wet his plants !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE

KOHLRABI PARMESAN

I love kohlrabi, a delicious cultivar of cabbage, prized not only for it’s tasty bulb, but for the stem and leaves, too. Look for kohlrabi at Saturday’s OBFM at Mattawoman Creek Farms.

When roasted, the bulb has a lovely understated sweetness. For a quick and tasty side dish, roast kohlrabi, toss in butter and lemon, and coat with crushed red pepper and finely grated parmesan cheese. Here’s how to make it:

Preheat oven to 375F. Take two medium-to-large bulbs of kohlrabi and trim away stems. Completely peel the vegetable down to the tender, white flesh and cut into wedges. Place the cut kohlrabi on an aluminum foil-lined baking sheet, drizzle with 2 teaspoons olive oil, and toss to coat completely. Sprinkle with sea salt and roast about 30 minutes, or until the kohlrabi wedges are fork-tender and slightly browned. 

Place in a bowl and add 2-3 tablespoons butter and toss until butter melts and coats the vegetable. Sprinkle on 1/2 teaspoon crushed red pepper flakes and 2-3 tablespoons finely grated parmesan cheese; toss to coat, squeeze on some fresh lemon juice and serve. Makes approximately 4 servings. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

All Good Craft Granola Bars

Buck & Bramble 

Captains Choice Seafood

Dee’s Peanut Butter

Empowered Plant Cakes

From Rome with Love,

Full Quiver Farm

Gateaux Bakery & Cafe

Give.Treat.Love

Honest Pastures

It Started with a Fig

Maha Kombucha

Mattawoman Creek Farms

Max The Knife

OverAchieving Tea

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor the Olive

Seafield Farm

Speedy’s Hot Sauce

SunnySnacks Organics

The Creative Wedge:

Three Ships Coffee

Udder Chaos Farms

Whole Body Health

Whole-ly Rollers